Sift flour and salt. Combine butter and boiling water in saucepan; keep over low heat until butter is melted. Add flour all at once stir vigorously over low heat until mixture forms a ball and leaves the sides of the pan. Remove from heat. Add unbeaten eggs one at a time, beating thoroughly after each addition; continue beating until a thick dough is formed. Spread on a cookie sheet.
Bake at 375 degrees for 30 minutes. Cool. Mix 4 small packages instant vanilla pudding with 4 cups milk. Add 1 (8 oz.) package softened cream cheese. Spread over cream puff crust. Cover with Cool Whip and drizzle with melted chocolate over top.Submitted by: BSB2005
CALORIES: 128.2 |
FAT: 7.3g |
PROTEIN: 4.1g |
CARBS: 11.2g |